There’s no need to deny yourself the pleasure of a Summer pav with this lower-cal version. It has less sugar, but with the same texture and flavour as the traditional version.
- 3 egg whites
- Pinch of cream of tartar
- 55g (1/4 cup) caster sugar
- 75g (1/3 cup) raw caster sugar
- 1 tablespoon raw cacao, plus extra, for dusting
- 300ml thickened cream
- 130g (1/2 cup) thick Greek-style yoghurt
- 1 teaspoon vanilla bean paste
- 125g punnet raspberries
- 250g punnet strawberries, sliced
- 200g red cherries, halved
- Fresh mint leaves, to serve (optional) (see tip)
- 1-2 tablespoon olive oil, to fry (optional) (see tip)
Preheat the oven to 140C /120C fan forced. Trace a 20cm circle onto a sheet of baking paper. Turn over and place on a large baking tray.
Step 2 Use electric beaters with the whisk attachment to whisk the egg whites in a small bowl. Add cream of tartar. Beat until soft peaks form. Gradually add caster sugar, 1 tbs at a time, beating well after each addition until meringue is thick and glossy and sugar has almost dissolved. Add raw sugar in the same way. Add 2 teaspoons cacao and beat until smooth.
Step 3 Spread the mixture over the circle on tray. Bake for 55 minutes or until meringue is crisp and pale. Turn oven off and leave the pavlova in the oven to cool.
Step 4 Transfer the pavlova to a plate. Place cream in a large bowl and whip to firm peaks. Fold in yoghurt and vanilla. Sift in the remaining 2 tsp cacao and gently fold through to give a marbled effect. Spoon cream mixture onto the pavlova. Top with berries and cherries to decorate. Scatter with small fried mint leaves, if you like.
Notes: For an unusual crunch, lightly fry mint leaves to scatter over your pavlova. Heat oil in a small frying pan over medium heat. Add mint leaves, a few at a time, and cook for 30 seconds or until transparent. Transfer to a plate lined with paper towel to drain.
Source: Author: Louise Keats Publication: Taste Magazine